National cuisine of Belarus. What to try

Recipes of Belarusian cuisine - krambambula, machanka and tsybriki.

The Independence Day of Belarus is celebrated on July 3. We offer to cook a national Belarusian lunch.

Yes, Belarusians will forgive me, but when you come to a Belarusian restaurant, the first thing that catches your eye is the dishes, the names of which seem very funny to the modern gourmet. We are more or less accustomed to the names of old Russian cuisine, and Belarusian krambambula evokes constant emotion. Therefore, I want to try it first.

Belarusian cuisine uses very few products: pork, cereals, vegetables, milk. Variety is achieved through different processing methods for the same products. For example, a great variety of different dishes are made from potatoes: potato pancakes, sorcerers, grandmothers, dumplings, pummeling, casseroles ... Everything is made from it. Belarusians have several types of potato dough alone: ​​you can grate potatoes on a coarse or fine grater, squeeze or leave with juice, make a potato mass entirely from boiled potatoes or add raw to it. Potatoes are also used for salads and soups. The second favorite ingredient is lard. They fried on it, they season dishes in the form of greaves, add to soups. Meat dishes are very often thick sauces in which you can dip potato pancakes.

Belarusian grandmother

• 1.5 kg potatoes
• 300 g pork belly
• 2 onions
• 2 tbsp flour
• Sour cream for serving

Step 1. Cut the brisket and put in the pan. Fry in your own fat.

Step 2. Cut the onion into half rings. Drain some of the fat from the brisket and fry the onion in it.

Step 3. Peel and grate potatoes. Do not squeeze or strain. Add flour and salt.

Step 4. Remove the onion with a slotted spoon, mix with the meat. Drain excess fat from the frying. Add the stir-fry to the potato dough.

Step 5... Grease a baking dish or pots with the remaining fat. Add dough.

Step 6. Bake for 50 minutes at 200 degrees under the lid (or cover the form with foil). Then 10-15 minutes without a lid to get a crust. Serve with sour cream.

Belarusian tsybriki (tsybriki)

• 1 kg of potatoes
• 2-3 tbsp ghee
• 2-3 tbsp flour
• Breadcrumbs

For the sauce:

• ½ head of garlic
• 1 glass of milk
• 1 tbsp flour

Step 1. Peel potatoes, grate on a fine grater, squeeze.

Step 2. Season with salt and flour. Mix.

Step 3. Form small balls, roll in breadcrumbs.

Step 4. Fry the balls in hot fat or deep-fry.

Step 5... Peel the garlic, cut into slices lengthwise, put in milk and cook for 10 minutes over low heat.

Step 6. Remove the garlic, puree in a blender and return to the milk. Add flour and heat a little more to thicken.

Belarusian mochanka (machanka)

• 1 kg pork ribs
• 100 g raw smoked sausages
• 2 onions
• 2 small carrots
• 2 tbsp flour
• 2 dry porcini mushrooms
• 3 tbsp pork fat
• Bay leaf, cumin, juniper berries, salt and pepper

Step 1. Fry the ribs in half the fat.

Step 2. Peel the carrots and cut into thin strips. Add to meat. Fry and pour in 1 liter of water.

Step 3. Bring to a boil, add 1 onion, bay leaf and dry mushrooms, ground in a coffee grinder.

Step 4... Cut the meat from the bones, cut the smoked meats into strips. Strain the broth.

Step 5. Fry the second onion in fat from the meat. Add smoked meats and meat, then flour.

Step 6... Add broth, salt and pepper, add caraway seeds and juniper berries. Boil.

Step 7. Pour everything into a pot with a lid, simmer in the oven for 20 minutes at a temperature of 150 C. Serve with pancakes or pancakes.

Belarusian knysh

• 2 cups of flour
• 1 tsp baking powder
• 1 egg
• 2 tbsp vegetable oil
• 1 tsp vinegar
• ½ glass of water

Filling:

• 0.5 kg of cottage cheese
• ½ cup sugar
• 2 tbsp sour cream
• Liquid vanilla on the tip of a spoon
• 5 tbsp flour
• 1 yolk
• 100 g of wild berries

Step 1. Combine flour, baking powder and salt.

Step 2. Beat eggs, oil, vinegar and water separately. Add to flour. Stir up homogeneous mass... Knead for 10-15 minutes.

Step 3. Remove the dough under the plastic wrap and refrigerate for at least an hour (you can stand up to 3 days).

Step 4... Mix all ingredients for the filling (except berries) with a mixer. The filling should be thick, so if you need to add flour. Preheat the oven to 200 degrees.

Step 5. Divide the dough in half. Roll half thinly. Lay out the filling in a strip. Roll everything up. Trim the edges so they are straight.

Step 6. Repeat with the second half of the test. Cut each sausage into thick pieces (3-4 cm). Cover the bottom of each pie with the tail of the dough. It will turn out open pie... Put berries on top.

Step 7... Grease with yolk, put on a baking sheet covered with parchment. Bake for 30 minutes.

Belarusian krambambula

• 0.5 l of vodka
• 1/3 nutmeg
• 1 cinnamon stick
• 10 cloves
• For ½ tsp. red and black peppercorns
• 2 tbsp honey

Step 1. Grind the spices in a coffee grinder. Add to half of the vodka.

Step 2. Heat the mixture and simmer over low heat for 10 minutes.

Step 3. Add the rest of the vodka and hold it covered for 5 minutes. Strain into a bottle.

One can talk about the reasons and analyze them for a long time, but the conclusion will be one - the Belarusians have forgotten a lot in their culinary traditions, and these traditions are no less rich than the German or French ones.

Most modern Belarusians will read the headline and be surprised: “Where did the author find 10 Belarusian dishes that are worthy of inclusion in some rating?”.

So let's get started. When compiling the rating, various sources were carefully studied, which collected dishes of modern Belarusian cuisine and Old Belarusian cuisine (let's call it that). Moreover, we studied both the diet of ordinary people and "get hold" of the gentry.

1. Verashchak

Photo source: oede.by

I am sure that all readers expected to see the ubiquitous "Draniki" in the first place. Draniki is the most popular Belarusian dish, but in our opinion it is worthy business card Among the meat dishes in Belarus is Verashchaka.

Recipe: There are several varieties of Verashchaki preparation, we offer the most original one.

Ingredients: 0.5 kg. pork with ribs, 1-2 onions, 1 glass of bread kvass, salt, pepper, bay leaf.

Cooking process: Chop pork, salt, pepper, fry on both sides. Fry finely chopped onion in the fat that will stand out. Transfer the meat with onions to cast iron (stewpan), add bread kvass and simmer over low heat for 10 minutes. Served with mashed potatoes or pancakes.

If you try to put “Verashchak” into a certain classification range, then by the way it is consumed, this dish is a “machanka”. Among the dishes of Belarusian cuisine, you can find at least a dozen different "machanoks". These specialties ( specialty of the house) we can be proud.

2. Beetroot

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But the second specialty that Belarusian cuisine can be proud of is, of course, cold soups from beets, sorrel, nettle. Cold soups are an exclusively Belarusian culinary tradition, and if a similar dish comes from neighbors, then they borrowed it from us, not we from them. And this is nice.

Recipe: In the second place we placed "Beetroot" cooked according to a traditional recipe. Although there are many varieties of cold soups.

Ingredients: Beets with petioles and tops, cucumbers, green onions, dill, radishes, dill, eggs, vinegar, salt, sugar, sour cream.

Cooking process: Boil peeled, thoroughly washed, cut into strips or cubes young beets (together with finely chopped petioles) until cooked in a little water with vinegar. 10 minutes before the end of cooking, add a little chopped young beet tops, salt, then cool. Fresh cucumbers wash, peel, cut into cubes. Sort green onions, dill, radishes, rinse, cut separately. Finely chop the eggs. Pour kvass into the cooled beet broth, add salt, sugar, chopped cucumbers, radishes, green onions, dill, eggs. Serve sour cream separately.

3. Potato pancakes

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It is difficult to imagine a Belarusian without a potato pancake. And really pancakes made from raw grated potatoes are a wonderful invention. It is not in vain that all neighboring peoples have national tradition there are similar dishes. Not so long ago a potato pancake festival was held in Ukraine, and in Germany potato fritters they eat with jam, not sour cream ... These facts about the analogues of our potato pancakes came to mind on the fly, but they are not the only ones.

Recipe: Traditionally, pancakes are understood as potato pancakes, and potato cakes stuffed is usually called sorcerers. Although 150-200 years ago, sorcerers meant completely different dishes. In this rating, the third place is occupied by classic Belarusian potato pancakes.

Ingredients: potatoes, flour, yogurt or kefir, salt.

Cooking process: Grate raw potatoes on a fine grater, add flour, yogurt (kefir), salt and mix. Fry in vegetable oil. Ready-made pancakes are served with chopped, fried onions and fried bacon.

Pancakes without flour are popular in modern Belarusian cuisine and they are served with sour cream. Potato pancakes are also perfect as a side dish for Belarusian “machankas” along with flour pancakes.

The third place with potato pancakes may well be shared by another famous Belarusian dish - grandma or "drachona bulbyanaya".

4. Crambambula

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What a national cuisine without a unique, local strong alcoholic drink. The Czechs are proud of their becherovka, the Germans are proud of their schnapps, the British are proud of their whiskey, the Russians are proud of their vodka. You can go on for a long time. We also have our own strong drink, which for the last ten years has been firmly associated with Lyavon Volsky's musical project. While it's fair to say, he hadn't been associated with anything before.

Recipe: This drink and its recipe have long been forgotten by alcoholic beverage producers and restaurateurs. And it could turn out to be an interesting brand for tourists.

Ingredients: 0.5 l. vodka or alcohol, a glass of water, a quarter of chopped nutmeg, 1-2 tbsp. spoons of honey, 1 teaspoon of cinnamon, 4 teaspoons of crushed cloves, red and black pepper.

Cooking process: Take vodka or alcohol, pour out a glass and mix with the same amount of water. Add nutmeg, honey, cinnamon, crushed cloves, 4-5 grains of hot red pepper. Heat all this up and boil for 10 minutes. Then carefully pour in the rest of the vodka and leave in a sealed container for 5 minutes, strain through 4 layers of gauze into a bottle, throwing 2-3 peas of black pepper there before.

5. Belarusian sour black bread

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When I come abroad, I am always amazed at how delicious bread is in Belarus. Black sour bread has always been popular with us. Its "industrial" representative is the famous "Narochansky". Of such delicious bread, which, moreover, practically does not get stale, you cannot try it abroad.

Recipe: We present the traditional recipe for making bread, according to which our grandmothers baked it in real ovens.

Ingredients: flour, water, salt.

Cooking process: The dough is kneaded in the evening, and the bread is baked in the morning. Water is added to the flour and kneaded. The dough should not be very thick. To make the dough sour and fit well, cover it with a lid and put it in a warm place overnight. The dough is fermented with the help of the so-called "roshchyna", which, as a rule, is a small piece of dough left over from the previous baking.

In the morning flour and salt are added to the dough, and the dough is kneaded with fists. To keep the dough well behind the hands, they are periodically moistened with water. A piece of dough is placed on a wooden shovel sprinkled with flour, smooth it with your hands and placed in a hot oven. On the test, a cross was drawn in front of the stove. The bread is considered ready when the steam from it rises evenly.

Czechs are proud of their mineral water"Mationi". This is their brand, in the promotion of which they invest a lot of effort and money. And these efforts are yielding serious results. Belarusian sour bread is not just our not yet promoted brand, this is the pride of the Belarusian people.

6. Beer chowder

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The Czech Republic and Germany are considered to be beer countries. It is a pity that Belarus did not join this duo. But the beer traditions at one time on the Belarusian lands were very extensive. It is worth reading Henryk Sienkiewicz - whatever the feast at Pan Zagloba's is beer or honey or beer stew with cheese or sour cream. But time decided otherwise and, unfortunately, beer in Belarus gave way to stronger and more harmful vodka.

Ingredients: 1 l. beer, sugar, 6 egg yolks, ginger, bread croutons.

Cooking process: Boil beer, add sugar to taste, whipped yolks, add ginger. Serve the soup with croutons.

7. Kulaga

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National cuisine without its own dessert is incomplete. There are many interesting sweet dishes in the Belarusian culinary tradition, but we considered it worthy to be included in the top ten exactly kulagu.

Recipe: Kulaga is a wonderfully sweet dish made from fresh berries.

Ingredients: 400 g of berries (blueberries, lingonberries, mountain ash, viburnum or raspberries), 70 g of honey, 2-3 tbsp. tablespoons of wheat flour.

Cooking process: Fresh berries sort out, rinse, put on fire. When the berries are boiled, add wheat flour diluted in a little water, and add honey or sugar. Stir and cook over low heat until the dish acquires the consistency of jelly. Kulaga is served with pancakes, white bread and milk.

8. Pachysto

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Sweet is good, but any cuisine primarily stands out for its meat dishes. One of them is "Pyachysto". This is a lamb dish. An attentive reader will ask: "What kind of lamb is in Belarus, we are not in the Caucasus mountains?" Yes, indeed, we do not have mountains, but before the start of the last war, sheep breeding in Belarus occupied a leading position in the balance of all livestock breeding. After a devastating war, it was decided not to restore this industry traditional for Belarusians. Gradually (and maybe rapidly) mutton disappeared from the diet of Belarusians. But many recipes remain, and the most interesting of them is Piachysty.

Recipe: There are many references to the mysterious "Pyachysto" in the literature. But the exact recipe is nowhere to be found. Why is that? After all, there are so many researchers involved in culinary issues.

Ingredients: Mutton.

Cooking process: Lean lamb is baked in large pieces(usually the entire back).

That's all that is known about this mysterious dish. But this little description paints a very appetizing picture.

9. Sbiten

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The first ten cannot do without a soft drink. Sbiten for this role is more than suitable. It's healthy, it quenches your thirst, and it's certainly delicious. It should be noted that there are many recipes for sbitney. Today, it is more associated with a soft drink (it is in the cold form that you can buy it in some stores), but the classic sbiten was consumed very hot. Let's imagine a traditional recipe.

Recipe: Sbiten can be both alcoholic and non-alcoholic. In addition to spices, it is advisable to add herbs to sbiten.

Ingredients: water, honey, pepper, cloves, bay leaves, nutmeg.

Cooking process: Boil water with honey (you can use sugar or molasses), put pepper, cloves, bay leaves, grated nutmeg, and other seasonings to taste. Sometimes beer or alcohol is added to sbiten. Drink hot.

Sbiten was popular in Belarus in the 18th-19th centuries. IN folk medicine was used as an antiscorbutic agent.

10. Platbands

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In our opinion, the top ten should be a dish that can claim to be a national Belarusian fast food. There was a decent amount of such dishes. But for potato pancakes, the role of fast food is not enough, for Belarusian homemade sausages it is banal, but Polesie pancakes "Plisniki" are great for this role.

Recipe: Platbands are traditional Polissya pancakes, the recipe of which was recorded in one of the ethnographic expeditions in the Rechitsa region. I am sure that this dish is familiar to many, but you will never try such pancakes in street stalls.

Ingredients: flour, milk, cottage cheese, cheese, butter.

Cooking process: Flour is mixed with fresh milk and mix until sparse dough. Fry in a hot pan thin pancakes... Pancakes are stuffed with cottage cheese or cheese, wrapped in a tube or folded in four. Spread butter on top of the pancake and fry in a pan. Fried pancakes are placed in a pot, butter or sour cream is added and stewed in an oven.

At least two dozen interesting Belarusian dishes did not fit into our rating. One good thing is that this rating in our blog is the first, but not the last.

Products and ingredients:

• 300 ml of milk
• 4 chicken eggs
• 50 g fresh live yeast;
• 1 tsp granulated sugar
• A small pinch of salt.

Making a Recipe Recipe:

We make our dough from warm (not hot) milk, yeast, sugar and salt. While it comes up, separate the whites from the yolks.

Beat the whites into a foam, and grind the yolks. When the dough comes up, add whites and yolks to it. Gradually add flour and melted butter in small portions. Knead the dough thoroughly, which is then divided into 4 parts. We make a cake from each.

Put the cakes on a baking sheet greased with butter and sprinkled with breadcrumbs. Bake overbakes until golden brown.

Chill in Minsk

Products and ingredients:

• 2 fresh red beets
• a bunch of sorrel
• 2 chicken eggs
• 3 fresh medium cucumbers
• 1 medium bunch fresh green onions
• About 1 liter of meat, chicken or any vegetable broth
• 150-200 ml of kefir
• 1 or 2 tbsp. spoon of 9-% vinegar
• Dill greens
• Sour cream for dressing.

Cooking the recipe Minsk-style chilli:

Cook the beets together with the peel with the addition of vinegar. Then cool it, and strain the broth through cheesecloth, which must be folded in several layers. Peel and chop the beets or just grate them on a medium vegetable grater. Rinse sorrel and chop at random and boil a little in broth (you can in water). Let it cool.

Chop the green onion finely and grind it with salt and boiled yolks. Finely chop the cucumbers and egg whites and add to the broth. We also send green onions and beets there. Beet broth and kefir, beat with a whisk with sugar. Mix everything carefully. Add very finely chopped dill to a plate with a fridge.

Mogilev sausages

Products and ingredients:

• About 500 g mixed (pork + beef) minced meat
• 3-4 cloves of garlic
• 1 chicken egg
• Ground black pepper, kitchen salt, your favorite spices
• Breadcrumbs
• Sunflower, olive or other vegetable oil.

Cooking Mogilev sausages recipe:

Peel and crush the garlic with a press. Add it to the minced meat. Season with salt and pepper to taste. Mix the minced meat thoroughly. Form sausages from minced meat. Roll them in bread crumbs and fry each on all sides in a well-heated skillet until crispy golden brown.

Fold the already fried sausages into a baking dish. Cover the mold with a lid or foil and simmer in the oven at about 180 degrees for about 15 or 20 minutes.

Buckwheat porridge with mushrooms

Products and ingredients:

• 2 cups (250 g each) buckwheat,
• 4 glasses (250 ml each) of pure water,
• 2 medium onions,
• 100 grams of dry white (or other forest) mushrooms of your choice.
• 1 or 2 tablespoons fresh butter
• kitchen salt.

Preparation of the recipe Buckwheat with mushrooms:

Soak dry mushrooms in water for 4 hours.

We sort the buckwheat groats, rinse and put on the fire to cook. Cut the mushrooms and add to the boiled buckwheat. Cook for 10 minutes over medium heat. Then we reduce the heat to the minimum and cook for another 7 minutes until the buckwheat is ready. Salt and stir. Let it cool for about 15 minutes without opening the lid.

While the buckwheat is cooling down, finely chop the onion and fry it until transparent in vegetable oil. Then add it to ready-made porridge with mushrooms.

Kulaga

Products and ingredients:

• 150 g buckwheat flour,
• 500 g of any berries
• 100 - 150 g of granulated sugar.
• A few tablespoons of any honey

Cooking the Kulag recipe:

Put the berries in an earthen pot, then add water, at a rate of 1: 1. Cook them until the berries are completely boiled. Gently add flour into the resulting mixture and cook until thickened. While stirring continuously.

Add sugar and honey to the mixture and cook for about 15 or 20 minutes more. You need to cook the kulagu until the consistency of porridge. The cooled kulagu is transferred to a shallow dish and sprinkled with fresh berries on top.

Sorcerers with meat

Products and ingredients:

Ingredients:

• 12 potato tubers,
• 1 cup full-fat sour cream.
• 2 tbsp good wheat flour.
• 3 tbsp melted butter.
• Kitchen salt

For minced meat:

• About 500 g of meat, better than pork
• large onion
• Add kitchen salt, ground pepper to taste.

Cooking the recipe Sorcerers with meat:

Chop the prepared meat and onions very finely and mix everything thoroughly with your hands. Season with salt and pepper.

Grate raw potatoes on a medium or coarse grater, squeeze the juice and spread. Salt, pepper and mold balls of potatoes, in the center of which put minced meat. Dip the wizards in flour and fry well in a pan with vegetable oil.

Put the ready-made sorcerers in a tray, pour over sour cream and put in the oven for baking, for about 40 minutes.

Krupnik

Products and ingredients:

• 1 cup cereal (pearl barley, wheat or barley)
• 100 g lard
• 4 potato tubers
• 2 medium onions
• Salt, any herbs, bay leaf to taste.

Cooking recipe Krupnik:

The groats must be washed well and boiled until tender. During cooking, be sure to stir the cereals so that they do not stick to the pan. Add the potatoes, cut into small cubes, to the finished cereal.

While the groats are boiling, fry the bacon with onions and add to our soup about 10 minutes before the end of cooking. Salt and all other spices are added just before the very end of cooking.

Krupnik turns out to be thick and rich.

Soup with barley and mushrooms

Products and ingredients:

• 100 g potatoes
• 25 gr. pearl barley
• 20 gr. dry whites or others forest mushrooms
• 20 grams of carrots
• 10 gr. parsley
• 25 gr. Luke
• 20 ml cream
• 10 gr. any vegetable oil of your choice

Cooking the recipe for Soup with barley and mushrooms:

Boil the mushrooms and strain the broth. Put cereals in the mushroom broth and cook until half cooked.

Then add potatoes not very coarsely cut into pieces to the cereal and cook until the cereals and potatoes are completely boiled. Chop the onion with roots and fry in any vegetable oil. Mushrooms are chopped and fried too. Everyone is introduced to the boiling soup.

When served, the soup is seasoned with cream.

Belarusian machanka

Products and ingredients:

• About 500 g of smoked pork ribs.
• 2 tbsp. l. any vegetable oil;
• 200 g of any homemade sausage;
• large onion;
• 600 ml. sauce

Sauce products:

• 1 cup (250 ml) of any broth.
• 1 cup (250 ml) sour cream (not greasy)
• Art. l. without a slide of wheat flour
• 2 tbsp. l. soft butter.

Preparation of the recipe Belarusian machanka:

Let's start with the sauce. Pour oil into a frying pan and add flour. Heat the contents while stirring constantly. After the flour is fried, add the broth. Stir very well so that no lumps form. And at the end add sour cream, as well as salt and spices.

Let's move on to the ribs. Boil them for 5 minutes in water and fry in a skillet. Fold the fried ribs in a pot. Add to them fried onions and chopped into rings of your favorite homemade sausage... Pour the sauce over the pots and keep in the oven for 10 minutes.

Dumplings in sour cream

Products and ingredients:

• 100 g of softened fresh butter;
• 800 g of good quality tested wheat flour,
• 300 ml of milk
• 4 chicken eggs
• 50 g fresh live yeast;
• 1 tsp granulated sugar
• A small pinch of salt.

Cooking recipe for Dumplings in sour cream:

We make our dough from warm (not hot) milk, yeast, sugar and salt. While it comes up, separate the whites from the yolks. Beat the whites into a foam, and grind the yolks. When the dough comes up, add whites and yolks to it.

Gradually add flour and melted butter in small portions. Knead the dough thoroughly, which is then divided into 4 parts. We make a cake from each. Put the cakes on a baking sheet greased with butter and sprinkled with breadcrumbs.

Bake overbakes until golden brown.

Potato zrazy

Products and ingredients:

• 500 gr potatoes
• 3 chicken eggs
• 1 medium onion
• 50 gr butter
• Wheat flour
• Kitchen salt
• Vegetable oil for frying.

Cooking potato Zrazy recipe:

Wash the potatoes and peel them. Boil it until cooked in slightly salted water. Mash the boiled potatoes in mashed potatoes, add butter to it. While the puree is cooling down, prepare the filling.

To do this, peel the onion, chop finely and fry in any vegetable oil until transparency appears. Then mix it with two hard-boiled and finely chopped eggs. Salt the filling to taste. Drive into the cooled mashed potatoes egg and mix.

We make cakes from it. Put the filling in the center of the cake, fold it in half, and pinch the edges so that they resemble cutlets. Roll the blinded zrazy in flour and gently fry in a hot pan with vegetable oil. We serve hot zrazy with sour cream to the table.

Potato head

Products and ingredients:

• Potato
• Fried onion
• Sour cream

Cooking the Potato Granny Recipe:

Cut bacon and onion into small squares. We put them in a very preheated frying pan and fry them well. Season with salt and pepper.

Potatoes need to be washed and peeled. Grate it as finely as possible. You can even just grind it in a food processor. Add an egg, salt, sour cream and wheat flour to the potatoes. Then mix everything well. And only then add lard with onions. Mix the resulting mass very thoroughly again.

The mass that turned out to be transferred into pots and put in the oven at 180 degrees.

Liver in Gomel style

Products and ingredients:

• About 250 g liver (better beef)
• A small piece (about 50 g) of fresh lard
• small onion.
• 50 g each of carrots, parsley root, and celery
• Table salt, spices (pepper).

Making a recipe for Liver in Gomel style:

It is good to clean the liver of films, wash and cut into pieces of 1.5 cm. It is good to leave them so that they become thin. Put a thin piece of bacon on top of each piece. Put the onion on the bacon. We carefully roll up the rolls and tie them with a thread. Fry the resulting rolls in oil until browned.

After frying, put the liver in a deep bowl, and simmer the broth along with the roots. You also need to cool the rolls in the broth. And the table is served already cut into thin pieces.

Mushroom meatballs

Products and ingredients:

• 150 g any fresh mushrooms of your choice
• 1 medium onion
• Small piece stale bread(better than white)
• 1 chicken egg
• Ground breadcrumbs,
• Kitchen salt,
• Vegetable oil for frying.

Making a recipe for mushroom meatballs:

Peel the mushrooms, wash and boil for 2-3 minutes. Then they need to be twisted twice in a meat grinder along with onions and soaked white bread. Salt the minced meat and add the egg to it and mix with your hands. From the resulting mass, form flat meatballs, which must be breaded in breadcrumbs and fried.

Mashed potatoes are perfect for garnish with meatballs.

Potato pancakes with meat

Products and ingredients:

• 4 potato tubers
• 1 onion
• 150 g boiled veal
• 1 black radish
• 2 eggs
• 70 g of any hard cheese of your choice
• Fresh dill
• Salt and any spices you like to taste

Cooking the recipe for Draniki with meat:

All vegetables are thoroughly washed and peeled on them. Cut the onion, two potatoes and a radish into thin strips. In a skillet with vegetable oil, fry the onion until golden brown. We remove it, and fry the radish in oil until tender. After that, fry the chopped potatoes in the remaining oil. After frying, put it on the onion and radish and mix well.

Divide the boiled pieces of veal into fibers. The two remaining three potatoes on a coarse grater, squeeze the resulting juice and put the potatoes in our minced meat and vegetables.

Break eggs into minced meat and add cheese, which was grated on a fine grater. Salt, pepper and add your favorite spices to taste. At the end, finely chop the dill greens, add it to the minced meat and mix well. In a frying pan, heat the vegetable oil and put the resulting mass into it with a spoon. Fry the pancakes on both sides until a crust appears.

Ready-made potato pancakes are served hot as independent dish or with a vegetable side dish.

Meat zrazy with egg

Products and ingredients:

• About 800g fresh meat pork and beef (halved)
• 6 chicken eggs
• 100 g of stale white bread;
• large onion
• Frying margarine (about 50 g)
• Add salt and your favorite spices to taste

Cooking the recipe Meat zrazy with egg:

Wash fresh meat well, cut into pieces and twist together with onions in a meat grinder. Soak the bread for a while in warm water, squeeze and add to the minced meat. It can also be minced together with minced meat. We break a raw egg into the resulting minced meat, salt and add spices. Knead thoroughly. If the minced meat turns out to be too thick, add a little warm water to it.

Boil eggs, cool slightly and peel.

Gently stick around each egg with minced meat to make cutlets. Roll each grain in flour.

Heat the margarine in a frying pan and fry the resulting zrazy in it.

Any side dish can be prepared for zrazam.

Cabbage stewed in a pot

Products and ingredients:

• 250 gr. fresh cabbage,
• 100 g pork,
• A piece of fresh pork lard,
• 1 medium onion.
• tomato paste.
• granulated sugar (based on your taste).
• Salt, spices, black pepper, favorite spices and bay leaves.

Cooking a Pot Braised Cabbage Recipe:

Chop the cabbage finely. Cut the meat into relatively small pieces and fry well. Cut onions and carrots into small strips and fry. All products are placed in a clay pot.

Salt, sugar, spices, tomato paste, sauteed flour and diluted in water are added to them. Put the pots in a preheated oven and simmer until tender.

Tsybriki

Products and ingredients:

• 1 kg of potatoes.
• A couple of tablespoons of any vegetable oil of your choice (you can replace 50 g of melted lard).
• 3 tbsp quality wheat flour.

Tsybrika's recipe:

Grate raw potatoes. Squeeze out the juice well. To do this, you can use sterile gauze, which is put in several layers. From the mass obtained, we roll up balls, no larger than a cherry. Fry the balls in any vegetable oil or melted lard, previously roll them in flour. Add salt and seasonings to taste.

Belarusian borsch

Products and ingredients:

• 500 gr. meat on the bone,
• 350 gr. beef pulp,
• 100 g sausages,
• 2 liters of clean water,
• 3 beets
• 4 medium potato tubers
• 1 medium carrot
• small parsley root.
• medium onion,
• About 50 gr. lard (always fresh).
• 100 g thick tomato paste.
• tbsp good tested wheat flour.
• granulated sugar to taste.
• 50 gr. thick sour cream.
• Kitchen salt, your favorite spices, bay leaf to taste.

Preparation of the Belarusian Borscht recipe:

Boil a strong bone and meat broth. Cut the onion and other roots into strips and sauté in lard. Then add to the roast tomato paste and fry for another 10 minutes.

Boil the beets in the skins. Peel and cut into strips. Cut the potatoes into wedges and add them to the broth. After boiling, pre-cooked flour, roots, beets are added there, salt, pepper and put a clean bay leaf. Cook the borscht for about 10 or 15 minutes, then season with sugar and vinegar. About 5 minutes before the end of cooking, boiled meat and sausages are placed in the borscht.

Borscht is served to the table, seasoned with sour cream.

Beefsteak in Belarusian

Products and ingredients:

• About 500 g of beef,
• 3-4 cloves of garlic.
• 1-2 tbsp softened fresh butter,
• Table salt, spices.

Cooking Beefsteak Recipe in Belarusian:

Wash, prepare and cut the meat across the grain. Beat off a little, giving the pieces a round shape. Season the beaten meat to taste with salt, pepper and sprinkle with finely chopped or chopped garlic on top.

You need to fry the steaks in a well-heated skillet in ghee until a golden crust appears. The fried meat is placed in the oven and simmered until cooked.

Beefsteaks with ketchup or sauce are served at the table. Most best side dish for steaks - fried potatoes with pickled mushrooms.

Belarusian cuisine was formed under the influence of neighboring states - Poland, Lithuania, Russia and Ukraine, plus the differences between the culinary tastes of ordinary people and the dominant gentry. The latter preferred German cuisine; artisans borrowed a lot from the Jews who had populated the country en masse since the 17th century.

Features of Belarusian cuisine

The main food product - the second bread - has been and remains potatoes: sorcerers, potato pancakes, casseroles, brawny, grandma, as well as dishes from meat, vegetables, mushrooms with the constant addition of potatoes. There are three methods of cooking potato mass:

• Stuck potatoes - raw potatoes grated and cooked with juice.
• Clinked mass - after rubbing, the raw potato mass is filtered.
• Mashed potatoes - boiled-crushed mass.

In the national cuisine of Belarus, “black flour” was actively used - rye, oatmeal, buckwheat, barley, pea. Raschin Belarusian pancakes based oat flour They hardly resemble the Russians, since they are baked from raschin - a spontaneously fermented sourdough from flour and water. Pies are not found in Belarusian cuisine at all.

From dairy products, butter, sour cream, whey and cottage cheese are actively used as "whitening", "leaven", "vologs" for many dishes with the addition of flour, vegetables, mushrooms and potatoes.

Pork is most often used for the preparation of sausages and vandlin - ham or lightly smoked loin. It, like mutton, is baked for the preparation of the national dish "pyachisty". Among other meat dishes, “bigus” is popular - cabbage stewed with meat.

Vodka ("garelka"), "zubrovka" (tincture on "garelka"), "krambambulya" ( alcoholic beverage from vodka and honey).

Jelly, kvass, kulagu, mashed potatoes, casseroles are prepared from fruits and berries. Kissel in Belarus can hardly be called a drink - it is very thick and healthy, with the addition of wild berries.

Belarusian national dishes

The main products used in Belarusian cuisine have hardly changed. But the methods of processing and the qualitative composition of dishes are different today. Previously, the festive machanka was prepared from liquid rye or wheat dough, into which lard, onion, sausage, pepper were crumbled and baked in a pot in the oven. Now all products are fried in a pan, making a sauce from them. And pancakes are baked from flour, which are served with this sauce.

Traditional menu for Belarusian lunch

Cold appetizer - salad "Minsk". Cut boiled potatoes into cubes, add chopped cabbage, chopped boiled mushrooms. Season with oil, sugar, vinegar.

The first dish is broth with "sorcerers" and ears. Into transparent bone broth put "sorcerers" (analogue of large-sized dumplings), pre-boiled for 5 minutes in boiling water, and cook until tender. Ears are prepared from unleavened dough cutting the layer into rhombuses. Pinching the opposite ends, bake in the oven and serve with broth.

Hot meat dish- potato was fought. Flour, salt, soda, pepper, onion, fried with bacon, fried pork slices are added to grated raw potatoes. Mix everything thoroughly and bake in a greased frying pan. The fighter is served hot with butter.

Sweet - Belarusian jelly. Sourdough is made from cold oatmeal and water. When it sours well, filter and brew thick jelly... Cooled in molds, poured over with berry syrup when serving. Can be served with cold milk.

How to cook potato pancakes in Belarusian recipe - a complete description of the preparation so that the dish turns out to be very tasty and original.

If the potatoes used for cooking potato pancakes have an insufficient amount of starch, you can add 2 tsp to the dough. potato starch

To prepare potato mass, you can use both a regular grater and a special one, which is produced in Belarus.

Try making the simplest pancakes - with onions. For this you will need: - onion- one piece; - large potato tubers - 6 pieces; - raw egg - one piece; - kefir - one tablespoon; - vegetable or ghee; - ground black pepper, salt - to taste; - sour cream.

Pancakes with pumpkin have a very unusual taste. For their preparation you will need: - a pound of potatoes; - onions - one piece; - pumpkin pulp - 100 grams; - garlic - one clove; - raw egg - one piece; - sour cream - one tablespoon; - ground black pepper and salt - to taste; - vegetable / ghee butter.

Lenten menu will help diversify pancakes with mushrooms. To prepare them you will need: - 1 glass dried mushrooms; - 3 glasses of water; - onions - one piece; - 700 grams of potatoes; - 4 tablespoons of flour; - ground black pepper and salt - to taste; - vegetable / ghee butter. To prepare mushroom sauce for potato pancakes, take: - 2 tablespoons. vegetable oil; - 2 tbsp. flour; - black pepper and salt - to taste.

If a competition for the most Belarusian dish is announced among culinary specialists, the absolute majority will cook potato pancakes. But the most amazing thing is not this, but the fact that they will all be different! Someone will add raw onions, someone fried, and many will do without it at all. Some will make stuffing with mushrooms, cracklings, minced meat. Perhaps someone will season the grated potatoes with garlic.

Table of contents [Show]

It is noteworthy, but this appetizer was not invented at all in Belarus and not even in Eastern Europe. The original recipe is of Germanic origin. From there, it spread to many other countries. Today, this dish is considered native by many peoples. Ukrainians are preparing "potato pancakes", and Czechs - "brambraki". Latkes is widespread in Israel, and in Sweden this dish bears the magnificent capacious name "raggmank", which means "bristly monk". They know similar recipes in Poland, Switzerland, Scandinavian countries. Many peoples of Eastern Europe consider potato pancakes to be their national food.

• potatoes - 4 pieces (large);
• egg - 1 pc.;
• flour - 3-4 tbsp. l .;

Preparatory stage

Roasting process

There are many ways to cook Belarusian potato pancakes. The recipe with the photo given in this article describes only one of them - the basic one.

Those who "got their hands on" in the preparation of this dish sometimes make their own adjustments. For example, some housewives boil whole potatoes until half cooked, then the pancakes are fried faster and are softer. Many people soak grated potatoes in cold water for 5-10 minutes - it gives off excess starch and becomes lighter.

Additional ingredients

There is a recommendation for oil - it is added directly to potatoes, in an incomplete tablespoon. When fried, it boils away, creating a porous structure of the product. In addition, such potato pancakes are easier to remove from the pan.

Draniki-zrazy

In this case, the roasting process looks a little different. Pour a very small portion of the potato mass into the pan, less than a tablespoon. Place the filling, spreading it evenly and crushing it with a fork. Then water with the next batch. Turning over, cover with a lid for a few minutes - the potato pancakes will steam, but still come out crispy enough.

Serving to the table

It's hard to find another one like this national cuisine, like the Belarusian one, in which there would be so many all kinds of potato dishes. Belarusian potato pancakes are especially popular all over the world. There are several recipes for their preparation, but in any case, if you know certain secrets, you will get a successful result.

Cooking features

If the pancakes look gray or even greenish, they will not be as pleasant to eat as tender, covered with light golden crust... To make potato pancakes not only tasty, but also appetizing, you need to know a few subtleties:

• Among the varieties of potatoes grown on the Belarusian land, those with a high starch content prevail. These are exactly what you need to choose if you want to make potato pancakes according to the traditional Belarusian recipe.
• Young potatoes are not suitable for pancakes, as they contain little starch.
• To make the pancake dough of the desired consistency, even without adding flour, the potato juice is drained. However, it does not need to be drained immediately, but after it has settled and the starch settles to the bottom.
• When it is necessary to thicken the dough, flour or starch is most often used. It is advisable to give preference to starch, since, due to the high content of flour, potato pancakes can turn out to be tough.
• The Belarusians often use eggs as a binder.
• To make the potato pancakes ruddy, fry them in a hot frying pan. At the same time, you should not feel sorry for the oil, otherwise the result may not meet your expectations.
• To prevent the potatoes from darkening, the potato mass is mixed with chopped onions.
• It is recommended to grind potatoes on a grater, on the side of it where there are round holes with sharp edges.

The technology for making Belarusian potato pancakes may differ depending on the recipe, but general principles remain unbreakable.

Traditional recipe of Belarusian pancakes

• potatoes - 1 kg;
• onions - 100 g;
• flour or starch (optional) - 20 g;

• Peel the onion and chop it in a blender. In the absence of a blender, the onion can be cranked through a meat grinder or simply grated.
• Peel the potatoes, wash and dry the tubers with napkins. Grate finely. Mix immediately with the onion mixture.
• Salt vegetable mix so that the vegetables quickly give off excess juice. Let them sit for 5-10 minutes and carefully drain off any excess liquid.
• If you are not sure if you have enough starchy potatoes, add a little flour or starch, stir well so that there are no lumps left. At the same stage, you can also pepper the potato pancake mixture.
• Heat vegetable oil in a skillet. Spoon the pancake dough on it at a short distance from each other.
• Fry over medium heat until the edges of the pancakes are golden brown. Flip the potato pancakes and fry until tender.
• Remove the pancakes from the pan and place them on a napkin to absorb excess fat.

Following tradition, Belarusian potato pancakes should be served with sour cream.

Classic Belarusian pancakes with egg and carrots

• potatoes - 1 kg;
• onions - 100 g;
• carrots - 100 g;
• chicken egg - 2 pcs.;
• wheat flour - 35 g;
• salt, spices - to taste;
• vegetable oil - how much will it take.

• Peel, wash the potatoes. Dry it with a towel and rub it finely.
• Grind peeled onions and carrots on a grater, mix with potatoes. For chopping vegetables, it is better to use a fine grater. If you wish, you can resort to using kitchen appliances.
• Squeeze the juice out of the vegetable mass by placing it in gauze folded in several layers.
• Add the whisked eggs and flour to the vegetables. Stir until smooth.
• Fry on both sides in a hot skillet in a large amount of oil.

Potato pancakes prepared according to this recipe are bright and appetizing. WITH tender sour cream they combine perfectly. And if you sprinkle them with chopped herbs, they will become even more attractive.

Belarusian pancakes with minced meat (sorcerers)

• potatoes - 1 kg;
• minced pork or chicken - 0.2 kg;
• chicken egg - 2 pcs.;
• onions - 75 g;
• flour - 50 g;
• salt, black pepper - to taste;
• vegetable oil - how much will it take.

• Grind the peeled and dried potatoes with napkins.
• Grate the onion, combine it with the potatoes.
• Salt the vegetable mixture lightly. After 5 minutes, squeeze it through folded gauze to remove excess liquid.
• Add eggs and flour to the vegetable mass, mix thoroughly.
• Season the minced meat with salt and pepper and form into small cakes. For minced meat, you can use poultry or pork, but not beef, as it may not have time to bake.
• Heat oil in a skillet. Spoon the potato mass, on each potato base, put a meat cake, cover with another spoonful of potato dough.
• Cover the pan with a lid. Cook, turning occasionally, for 15 minutes.

Belarusian sorcerers are served, like ordinary potato pancakes, with sour cream. However, this version of the dish is more satisfying. Such potato pancakes are especially popular with men.

Recipe for Belarusian potato pancakes from Lukashenka

• potatoes - 1.5 kg;
• onions - 100 g;
• chicken egg - 1 pc.;
• wheat flour - 20 g;
• sour cream - 20 ml;
• soda - a pinch;
• salt to taste;
• vegetable oil - how much will it take.

• Finely grate the peeled potatoes. Place in a colander and squeeze.
• Grate the onion and mix with the potatoes.
• Add egg and flour and mix thoroughly.
• Salt and stir again.
• Pour a large pinch of soda into the sour cream, stir. Wait 5 minutes and mix the sour cream with the potato mass.
• Fry the potato pancakes in vegetable oil until a delicious golden crust is formed.

President of the Republic of Belarus Alexander Lukashenko shared this recipe in one of the TV programs. Housewives who have tried the recipe claim that such potato pancakes come out tender and very appetizing.

Belarusian potato pancakes are one of the easiest and most inexpensive dishes to prepare. However, this dish has no less fans than expensive delicacies. So if you have not tried to fry potato pancakes according to the Belarusian recipe, this is definitely worth doing.

There are many recipes for cooking potato pancakes, as well as the names of this dish. This is largely due to the versatility of the main ingredient (potato) and the excellent compatibility of this product with other ingredients. So, potato pancakes are prepared from potatoes, as well as with the addition of mushroom or minced meat, vegetables (carrots, pumpkins, etc.). Potato pancakes are most actively prepared from late August to late September. It was during this period that potatoes are dug up, and people begin to actively prepare all kinds of dishes from them, treating not only relatives, but also neighbors.

Draniki is a traditional Belarusian dish. Depending on the region, they also have the names of shingles, potato pancakes, cartoons. Belarusian potato pancakes are served with sour cream and cracklings, sometimes they are also stewed along with cracklings in pots

European cuisines can also boast of their potato pancakes. Thus, there are analogues of Belarusian potato pancakes in Germany, Austria, Sweden and even in England. For example, in Germany, this appetizer is made from potatoes and ground beef and in Sweden they are made very lush with soda. We offer to cook traditional Belarusian potato pancakes without additives.

Ingredients

• potatoes - 1 kg,
• flour - 1 tbsp. a spoon,
• egg - 1 pc.,
• salt - 1/2 tsp,
• sunflower oil - 100 ml,
• sour cream - 100 ml.

How to cook Belarusian potato pancakes

For correct Belarusian potato pancakes, you need a suitable potato, the best is yellow, not early ripening, not young.

Grate the peeled potatoes on a fine grater or grater with protruding pimples, the one that tears, not rubs. You can also grind in a powerful food processor or mince once or twice. You can also cut the potatoes into small pieces and chop the potatoes in a blender, then there will also be tiny potato pieces.

Strain the potatoes through a sieve that the excess juice has gone, removes the juice, and return the white starch remaining near the juice back to the bowl to the potatoes.

Add salt, flour and an egg to the chopped potatoes. These ingredients will make the dough sticky so that the potato pancakes will not break apart.

Important! Do not add a lot of flour, otherwise the pancakes will look more like pancakes.

Mix the dough well until smooth.

Heat a skillet with oil.

Using a spoon, place a small amount of dough in a preheated pan and form a thin pancake. The amount of dough depends on your preference, you can even make one large pancake for the entire pan.

Fry the pancakes on both sides until golden brown. This will take approximately 3 minutes on each side.

Serve potato pancakes with sour cream or homemade sauce to which chopped herbs are added.

• It is better to grate potatoes for potato pancakes on the finest grater, and then squeeze out excess liquid through cheesecloth or a sieve, then they will not be watery and flat.
• To make the pancakes more golden and aromatic, add a little turmeric and a gentle curry to the dough.
• You need to rub potatoes on potato pancakes quickly, but it is better to drive the potatoes through a food processor, the more the potatoes are saturated with air, the faster they will darken. Accordingly, fry the pancakes immediately after preparing the dough.
• To make the potato pancakes a beautiful color and not darken, add grated onions or carrots.
• Potato pancakes are a very high-calorie dish, to reduce calories, do not forget to put them on a paper napkin after frying so that they do not absorb excess fat.
• Potato pancakes can burn if the dough is too watery, if the pan is very weak, if you use a pan with poor coating, if you feel sorry for the vegetable oil.
• Potato pancakes can disintegrate if you have not added an egg, if used batter if you are using a bad skillet, if you are frying over low heat and the pan was not heated well. The best frying pan for potato pancakes is considered to be a used cast-iron frying pan, such was my grandmother's
• Potato pancakes should be served hot, straight from the pan. In the Republic of Belarus, no one prepares potato pancakes in reserve, after cooling, they partially lose their taste, and when heated, they are no longer the same as fresh.

Ingredients

Potatoes (small) - 12 pcs.

Flour - 2 tablespoons with a slide

Vegetable oil - 40 ml

• 156 kcal
• 30 minutes.

Cooking process

Relatively budgetary, satisfying and Tasty dinner we cook based on hospitable Belarusian cuisine, and today Belarusian pancakes are on the agenda - miniature pancakes made from mashed potatoes, with a golden crust. Couple with homemade sour cream you can easily “capitalize” the slide and recharge your batteries for a long time.

The best assistant in the preparation of Belarusian potato pancakes is a food processor with a special attachment, but with some effort, you can do with an ordinary grater with the smallest holes for pureing.

Let's take necessary products- it is easier to work with starchy potato varieties.

Three peeled potatoes, transfer to cheesecloth and remove excess juice.

Add onion chopped on the same grater, ground spices and an egg. We mix.

Pour in a portion of wheat flour, knead a homogeneous mixture.

We spread a tablespoon of potato mass in a hot deep fat.

Fry on both sides over medium heat until golden brown.

If desired, remove the remaining oil with a napkin.

We serve Belarusian potato pancakes with sour cream, herbs.

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Delicious and aromatic Belarusian potato pancakes can be quickly prepared for dinner, when after a working day there is no energy left for a long cooking. Another advantage of this simple dish is that to prepare it in the traditional version, you need a minimum of ingredients: potatoes and a pinch of salt. In addition, you can diversify your menu by adopting several recipes for potato pancakes with various fillings.

The appearance and taste of potato pancakes largely depends on the quality of the potatoes chosen for them. Belarusian potatoes differs from Russian in the large amount of starch it contains, so cooked potato pancakes retain their shape better. Choose strong and ripe tubers that have a rough skin and a yellowish center. To determine the latter, ask the vendor to cut one potato.

To prepare the tared mass, peel the potato tubers and then grate them. Depending on your preference and the recipe you choose, you can use a standard fine grater, a fine grater or a coarse grater. After preparing the potato mass, squeeze it out of excess moisture, and then mix with the astringent ingredients - potato starch, wheat flour or corn flour finely ground, which will color the potato pancakes with a golden hue.

If you do not like the greenish-gray shade of potato pancakes, you can get rid of it by adding 1 tablespoon to the potato mass. cold kefir or milk or kefir. The prepared dough should be viscous and thin enough.

It is best to cook potato pancakes with ghee, but you can also use refined vegetable oil. Pour enough oil into a preheated skillet to cover half the thickness of the potato pancakes. Spread the dough with a spoon in the pan so that there is at least 1 cm of free space between the pancakes. Fry the potato pancakes over high heat on both sides, turning them over with a wide spatula. At the same time, be careful not to burn yourself with splashes of hot oil.

Try making the simplest pancakes - with onions. To do this, you will need: - onions - one piece; - large potato tubers - 6 pieces; - raw egg - one piece; - kefir - one tablespoon; - vegetable or ghee; - ground black pepper, salt - to taste; - sour cream.

Finely grate the onion and large peeled potatoes. Squeezing out excess vegetable juice, add an egg, kefir to the mixture, pepper and salt. After mixing the dough well, fry the pancakes on both sides. Serve the finished dish hot with sour cream.

Pancakes with pumpkin have a very unusual taste. To prepare them you will need: - a pound of potatoes; - onions - one piece; - pumpkin pulp - 100 grams; - garlic - one clove; - raw egg - one piece; - sour cream - one tablespoon; - ground black pepper and salt - to taste; - vegetable / ghee.

After peeling the potatoes, grate them on a fine grater, add the onion and pumpkin pulp. Squeezing out the excess vegetable juice, add finely chopped garlic, egg and sour cream to the mixture. Season with salt and pepper, then stir the dough thoroughly. Fry the pancakes on both sides until golden brown.

Lenten menu will help diversify pancakes with mushrooms. To prepare them you will need: - 1 glass of dried mushrooms; - 3 glasses of water; - onions - one piece; - 700 grams of potatoes; - 4 tablespoons of flour; - ground black pepper and salt - to taste; - vegetable / ghee. To prepare mushroom sauce for potato pancakes, take: - 2 tablespoons. vegetable oil; - 2 tbsp. flour; - black pepper and salt - to taste.

Soak for twenty minutes dried mushrooms in a little cool water, then rinse them well. Cook them for fifteen minutes in a saucepan with 3 cups of water, then drain the liquid into a separate container (you will need it later to make the sauce). Chop the mushrooms finely. After that, chop the onion and fry it in a pan with a little vegetable oil until golden brown. Next, grate the potatoes on a fine grater and squeeze out excess moisture. Mix together the potatoes, mushrooms and onions, add four tablespoons of flour, salt and pepper, and stir the mixture well again. Fry potato pancakes in vegetable oil on both sides until golden brown.

Now cook mushroom sauce... After heating two tablespoons of vegetable oil in a saucepan, add two tablespoons of flour and mix well. Then, while stirring, add two glasses mushroom broth(simmering) and bring the pancake sauce to a boil. Season with salt and pepper and, while stirring, cook the sauce until thickened for two to three minutes. Potato pancakes with sauce can be served!

Potato pancakes with onions and carrots

For 2 persons:

84 kcal

Cooking time 40 minutes

4 points

Pea soup

For 8 persons:

Calorie content per serving per 100 g 119 kcal

Cooking time 90 minutes

Difficulty level on a 10-point scale 5 points

Pork

For 4 persons:

Calorie content per serving per 100 g 198 kcal

Cooking time 3 hours

Difficulty level on a 10-point scale 5 points

Saltison

For 6 persons:

Calorie content per serving per 100 g 118 kcal

Cooking time 16 hours

Difficulty level on a 10-point scale 5 points

Paparats kvetka cutlets

For 4 persons:

Calorie content per serving per 100 g 231 kcal

Cooking time 70 minutes

Difficulty level on a 10-point scale 5 points

Bulbian intestine

For 10 persons:

Calorie content per serving per 100 g 261 kcal

Cooking time 80 minutes

Difficulty level on a 10-point scale 6 points

Nalistniki with curd

For 4 persons:

Calorie content per serving per 100 g 164 kcal

Cooking time 50 minutes

Difficulty level on a 10-point scale 4 points

For 4 persons:

Calorie content per serving per 100 g 103 kcal

Cooking time 60 minutes

Difficulty level on a 10-point scale 4 points

source

How to cook a recipe for Belarusian potato pancakes - a complete description of the preparation so that the dish turns out to be very tasty and original.

If a competition for the most Belarusian dish is announced among culinary specialists, the absolute majority will cook potato pancakes. But the most amazing thing is not this, but the fact that they will all be different! Someone will add raw onions, someone fried, and many will do without it at all. Some will make stuffing with mushrooms, cracklings, minced meat. Perhaps someone will season the grated potatoes with garlic ...

There are a lot of variations on the theme of potato pancakes. Ease of preparation, availability of products and relatively low labor costs open up space for a flight of imagination. But in order to start experimenting, you first need to learn how to cook classic Belarusian pancakes, the recipe of which we will consider in detail in this article.

Rich story

It is noteworthy, but this appetizer was not invented at all in Belarus and not even in Eastern Europe. The original recipe is of Germanic origin. From there, it spread to many other countries. Today, this dish is considered native by many peoples. Ukrainians cook potato pancakes, and Czechs cook brambraki. Latkes is widespread in Israel, and in Sweden this dish bears the magnificent capacious name "raggmank", which means "bristly monk". They know similar recipes in Poland, Switzerland, Scandinavian countries. Many peoples of Eastern Europe consider potato pancakes to be their national food.

A step-by-step recipe with a photo of Belarusian potato pancakes will help you learn how to cook. This is a simple snack that will appeal to both children and adults.

Classic set of components

In Belarus, this hot appetizer made from potatoes, eggs and flour. For one batch, we need the following:

• potatoes - 4 pieces (large);
• egg - 1 pc.;
• flour - 3-4 tbsp. l .;
• frying oil and salt to taste.

A small amount of cheese will make the dish more tender, and the addition of a raw onion will help to get more spicy Belarusian pancakes. A recipe with a photo will help you make sure of this.

Preparatory stage

Peel and wash potatoes. We rub on a grater. If you use a fine one, the mass will turn out to be dense and homogeneous. And by rubbing potatoes on a coarse grater, you get shaggy potato pancakes, with crispy crispy edges.

The recipe for Belarusian potato pancakes involves a small amount of liquid in the mass. In this case, it will be easier to form products. Salt the grated potatoes, leave for a few minutes, then wrap in cheesecloth and squeeze. The liquid will go away easily.

Beat the egg into the mass, stir and gradually add flour. How much of it you need depends on the degree of starchiness of the potatoes and how much you squeezed out the moisture. Perhaps two spoons will be enough, or 5 may be required.

Roasting process

Belarusian potato pancakes, the recipe of which has more than a century, were traditionally cooked on lard and sunflower oil... If you are not using these ingredients, fry in olive.

Put the mass with a salt spoon into the heated fat, as if frying pancakes. An important point: do not try to stir the pancakes in the pan until the surface is completely fried. Otherwise, they will fall apart and creep over oil. Assembling the product back will be very difficult.

As soon as you see the edges turn golden, flip the potato pancake. It is more convenient to do this with a flat wide blade than with a fork.

Little tricks from experienced housewives

There are many ways to cook Belarusian potato pancakes. The recipe with the photo given in this article describes only one of them - the basic one.

Those who have “got their hands on” the preparation of this dish sometimes make their own adjustments. For example, some housewives boil whole potatoes until half cooked, then the pancakes are fried faster and are softer. Many people soak grated potatoes in cold water for 5-10 minutes - it gives off excess starch and becomes lighter.

The following advice is also important: cook as many potato pancakes as you plan to serve at a time. Freshly prepared, this appetizer tastes much better. If you have a few fried potato pancakes left, store them in the refrigerator, in a sealed container, and reheat before serving.

Additional ingredients

Fried onions are often added to Belarusian pancakes, the recipe of which is very popular. To do this, finely chop the onion, fry and add to the mass before baking.

There is a recommendation for oil - it is added directly to potatoes, in an incomplete tablespoon. When fried, it boils away, creating a porous structure of the product. In addition, such potato pancakes are easier to remove from the pan.

Belarusian pancakes, the recipe for which contains fresh herbs, is a great option for summer. They look very impressive and taste good.

You can add some minced garlic to the mixture. But this option is not to everyone's taste, because when frying, garlic emits a peculiar aroma. But if you like to put this ingredient in a frying pan with fried potatoes most likely you will also like it in potato pancakes.

Draniki-zrazy

Exist great amount variations of this recipe on the theme zraz. If you want to make stuffed potato pancakes, cook beforehand and let cool. It can be mushrooms fried with onions, minced meat boiled meat, liver pâté and offal, boiled eggs with green onions... Good for filling hard cheeses that melt well.

In this case, the roasting process looks a little different. Pour a very small portion of the potato mass into the pan, less than a tablespoon. Place the filling, spreading it evenly and crushing it with a fork. Then water with the next batch. Turning over, cover with a lid for a few minutes - the potato pancakes will steam, but still come out crispy enough.

Serving to the table

Belarusian potato pancakes, the recipe of which refers us to long-standing culinary traditions, is perfect for an ethnic-style feast. By the way, this dish is often served in restaurants of Russian, Belarusian and Ukrainian cuisine in many countries of the world.

Earthenware and wooden dishes are ideal for serving: flat plates, boards. But potato pancakes look no less impressive on a laconic white dish.

Be sure to serve sour cream, fresh herbs, young garlic and onions with this appetizer. You can make a great sauce by mixing in equal proportions sour cream and fatty mayonnaise, adding chopped dill and grated garlic.

Potato pancakes are often served not only as an independent snack, but also as a side dish for smoked meat, lard baked with a roll, fried capelin, salted herring and other folk dishes.

Dense, satisfying, with krambambul! 8 recipes for Belarusian cuisine

Do not go to visit Belarusians after having lunch - it is fraught. Because the main rule of hospitable hosts is to feed the guests "from the prymus", that is, to the dump, to complete exhaustion. And no excuses will help.

They always knew how to work in Belarus and ate accordingly. The carefully manicured land gave generous harvests, and in the fall the owners filled the bins with sacks of peas and beans, poured grain into the barns, put tubs with sauerkraut and stacked mountains of red pumpkin, carrots, beets and bulbs (that is, potatoes). Well, they ate so that they had enough strength until the next harvest.

IN holidays on the table were cheeses, sausages and saltison. In the oven, pots of porridge and stews sighed and gurgled. Meat, vegetables were served on the table, fish dishes- and each was a masterpiece that required a very respectful attitude: served - so eat! The cooled food was not heated and was not put on the table again.

In the rich and noble "lord" houses, the menu was completely different: pickled eels, rooster ear, zeppelins (huge dumplings made from raw and boiled grated potatoes with a filling), elk lips in sweetened vinegar and other pickles and delicacies. Modern Belarusian cuisine successfully combines all traditions at once, but the main principle remains: "Hearty and tasty!" And enthusiasts who know a lot about cooking have compiled a hit parade of the most popular dishes today.

The first place in it is occupied by Verashchak - rack of pork ribs stewed in bread kvass with onions. The second place was given to the king of cold soups, beetroot, with a simple formula, like everything ingenious: beets with petioles and tops, radishes, cucumbers, green onions, dill, sour cream, eggs. The three leaders are closed by the world-famous golden crispy potato pancakes.

The fourth place is occupied by intoxicating honey krambambula - spicy and strong tincture served warmed up (it is believed that this is the only way to reveal the aromas of herbs and spices). In fifth place, fermented black bread reigns - it is baked according to the recipes of grandmothers, has its own unique taste and is found only in Belarus. On the sixth - beer stew, which is made with egg yolks and ginger, and served with croutons. The seventh is kulag - a delicacy from rye flour, wild berries and honey. In eighth place - pyatystoy, large pieces of meat baked over the fire (a big chunk, as you know, the mouth rejoices). Next in the ranking is sbiten (honey, pepper, nutmeg, bay leaf, cloves), which is drunk hot, until you sweat sweet. And the culinary hit-parade is completed by the thinnest pancakes-leaflets, they are stuffed with cottage cheese and eaten with pleasure.

But delicious Belarusian cuisine is not limited to this ten: it also has a great variety of dishes, which you start to wish for even at the stage of reading the recipe. Take at least a tarkovan - grated potatoes simmered in a cauldron with bacon, milk, onions and dried fruits, or broth with sorcerers (delicious things like dumplings), or carp in ghee, pike perch in Radziwill style ... But what can I say - ordinary, it seemed would, chicken cutlets with cheese is called here " paparazzi kvetka", That is," fern flower ". And he, as they say, makes everyone who met him lucky. Recipes for happiness on the next page - go for it!

Potato pancakes with onions and carrots

For 2 persons: potatoes - 3 pcs., carrots - 1 pc., onions - 0.5 pcs., flour - 2.5 tbsp. l., vegetable oil - 3 tbsp. l., salt, ground black pepper, dried basil

Peel the carrots, wash and grate on a coarse grater. Peel the onion and chop finely. Heat 1.5 tbsp in a frying pan. l. oils. Fry the onions and carrots until golden brown. Peel potatoes, wash and grate on a coarse grater. Mix the potatoes with the fried vegetables. Add flour, salt, spices. To stir thoroughly. Heat the remaining oil in a skillet. Spread the vegetable mass with a spoon, forming rounded patties. Fry potato pancakes with carrots and onions over medium heat, on both sides, until golden brown... Serve with sour cream or any other sauce.

Calorie content per serving per 100 g 84 kcal

Cooking time 40 minutes

Difficulty level on a 10-point scale 4 points

Pea soup

For 8 persons: smoked pork ribs - 500 g, peas - 250 g, potatoes - 400 g, onions - 100 g, carrots - 100 g, bay leaves - 3 pcs., vegetable oil - 3 tbsp. l., salt, ground black pepper, fresh herbs

Into a three-liter saucepan with cold water put ribs, add water, bring to a boil and cook for about 30 minutes. Remove the finished ribs, cool and separate the meat from the bones. Add peas pre-soaked for several hours in water to the broth, put the meat in the same place and cook for another 30 minutes. Put the potatoes cut into cubes into the soup, cook for 5 minutes. Peel the onions and carrots, chop finely, fry in vegetable oil, send to the soup and cook until the potatoes are tender. Add salt, pepper, bay leaf, remove from heat after 15 minutes, remove bay leaf and leave the soup covered for 15-20 minutes. Garnish with fresh herbs before serving.

Calorie content per serving per 100 g 119 kcal

Cooking time 90 minutes

Difficulty level on a 10-point scale 5 points

Pork

For 4 persons: pork - 1.5 kg, garlic - 4 cloves, vegetable oil - 2 tbsp. l., dried parsley - 2 tsp., salt, paprika, cumin

Wash the meat, pat dry with a paper towel. Peel the garlic and pass through a press, add 1 tsp. salt, 1 tbsp. l. vegetable oil, paprika and caraway seeds - to taste, mix thoroughly. Coat the meat with the resulting gruel, place in a heat-resistant form, greased with the remaining vegetable oil. Sprinkle with parsley, cover with a sheet of foil, put in an oven preheated to 180 ° C, and keep for 2.5-3 hours. 15 minutes until ready, remove the foil and bake until golden brown.

Calorie content per serving per 100 g 198 kcal

Cooking time 3 hours

Difficulty level on a 10-point scale 5 points

Saltison

For 6 persons: pork bladder - 1 pc., pork legs - 3 pcs., pork heart - 1 pc., pork tongue - 1 pc., pork liver - 500 g, cumin - 1 tsp., coriander - 1 tsp., ground black pepper - 1 tsp, salt - 2 tbsp. l., bay leaf, allspice peas

Cut off excess fat from the heart. Soak the pork bladder in warm water, rinse. Everything meat products(except for the liver) pour cold water, bring to a boil and cook for 3-5 minutes. Drain the water, rinse the food, add water again, slowly bring to a boil, leave for 2 hours. Add peppercorns and bay leaves, cook for another hour. Drain the broth, strain and leave. Remove the bones from the legs, cut the meat and heart into cubes. Pour ice water over the tongue, peel, also cut into cubes. Cut the liver into small pieces. Put everything in a bowl, add spices, pounded with salt, pour in 2 cups of broth, mix. Stuff the bubble, tie the hole, add water to a large saucepan, bring to a boil and cook over low heat for 1-1.5 hours. Press down the saltison with a press and leave to cool in the water. Put the finished dish in the refrigerator overnight. Cut into slices before serving.

Calorie content per serving per 100 g 118 kcal

Cooking time 16 hours

Difficulty level on a 10-point scale 5 points

Paparats kvetka cutlets

For 4 persons: chicken fillet - 500 g, bacon - 70 g, onion - 1 pc., eggs - 1 pc., hard cheese - 80 g, butter - 40 g, herbs (dill or parsley) - 0.5 bunch, breadcrumbs , vegetable oil, salt, ground black pepper

Wash the chicken fillet, dry it, cut into pieces, mince it together with onion and bacon. Salt and pepper. Add the egg. Mix the minced meat well. Grate cheese and butter, add chopped herbs. Mix. Make palm-sized cakes from minced meat. Place the butter-cheese filling in the middle. Form into oval cutlets, roll in breadcrumbs. Pour vegetable oil into a saucepan and fry the cutlets on all sides over low heat until golden brown (about a minute on each side). Fold the cutlets into a baking dish and place in an oven preheated to 170 ° C for 20-25 minutes.

Calorie content per serving per 100 g 231 kcal

Cooking time 70 minutes

Difficulty level on a 10-point scale 5 points

Bulbian intestine

For 10 persons: potatoes - 1.5 kg, onions - 1 pc., forest mushrooms - 250 g, ham - 200 g, natural casings - 2 m, vegetable oil, salt, ground black pepper, nutmeg

Finely chop the onion and mushrooms. Fry onions until soft, add mushrooms and cook until tender. Peel the potatoes, grate the first half on a coarse grater, the second on a fine grater. Drain the formed liquid. Cut the ham into small cubes. Mix all the ingredients, season with salt and pepper, add nutmeg to taste. Wash the cranium, put it on the sausage attachment, stuff with potato mass, bandage in several places and make several punctures. Place the sausage on a baking sheet greased with vegetable oil and place in an oven preheated to 160 ° C. Bake for an hour. At the end of cooking, slightly increase the temperature to form a crust. Serve hot.

Calorie content per serving per 100 g 261 kcal

Cooking time 80 minutes

Difficulty level on a 10-point scale 6 points

Nalistniki with curd

For 4 persons: flour - 1 glass, milk - 1 glass, eggs - 3 pcs., vegetable oil - 100 ml, sugar - 5 tbsp. l., cottage cheese 18% - 500 g, raisins - 60 g

Soak the raisins in a bowl of water. In a bowl, whisk together 2 eggs, sifted flour and 2 tbsp. l. sugar, pour in milk and mix with a blender. Pour in a glass of water, mix again, adding vegetable oil at the end. Preheat a frying pan, bake thin pancakes and cover them with a large bowl. Stir cottage cheese until smooth, 3 tbsp. l. sugar and egg. Squeeze the raisins from the water and add to the filling. Put the filling in the middle of each pancake, roll the patches and fry them in a pan until golden brown.

Calorie content per serving per 100 g 164 kcal

Cooking time 50 minutes

Difficulty level on a 10-point scale 4 points

Millet porridge with onions, potatoes and mushrooms

For 4 persons: fresh champignons - 300 g, millet groats - 0.5 cups, onions - 1 pc., vegetable oil, salt, ground black pepper

Peel the onion, chop finely and fry in vegetable oil. Pour groats with 2 glasses of water and leave. Peel the mushrooms, cut into small pieces, put on the onion, cover to preserve the juice and flavor, and sauté until tender. Add cereal to the pan along with water. Season with salt and pepper as it cooks. Cover the porridge with a lid and simmer over low heat for 10 minutes. Remove porridge from heat, let it brew slightly and serve.

Calorie content per serving per 100 g 103 kcal

Cooking time 60 minutes

Difficulty level on a 10-point scale 4 points

source

How delicious Belarusian cuisine is! Once again, you are convinced of this, you just have to taste a portion of crispy golden potato pancakes. Real Belarusian pancakes are nothing more than potato pancakes, but there are a couple of recipe secrets in the preparation of such an uncomplicated dish. For example, the food will come out juicier if you add chopped (grated) onions to the dough. And if, before serving, the fried pancakes are darkened a little in the oven, then the taste will be simply divine. Never serve potato pancakes cold, only hot! Having cooled down, they are no longer good for anything, as they greatly lose their taste.

History of Belarusian potato pancakes

In Belarusian villages, potato pancakes became widespread at the beginning of the 18th century, under the influence of the culinary traditions of the Grand Duchy of Lithuania. Similar recipes and similar names can be found in many European cuisines... So, the neighbors of the Ukrainians have potato pancakes, the Russians have potatoes and kakorki. In the Czech Republic this dish is called brambraki, and in Germany and Switzerland it is called rösti.

The centuries-old traditions of serving pancakes remain unchanged. They are served hot, with cracklings or lard (melted lard), with thick and tender homemade sour cream.

Ingredients for a pancake recipe

• 1 kg of potatoes;
• 1 egg (you can also put 2);
• 4 tbsp. tablespoons of flour;
• sunflower oil or pork fat;
• your favorite spices taste.

Step-by-step recipe and cooking photos

1. Peel the tubers and grate finely into a bowl. Squeeze out, and drain the released juice. It is convenient to wring out by placing the mass in an impromptu bag made of gauze or other thin fabric.
2. Add raw eggs, spices and flour to a bowl with grated potatoes. Mix all ingredients thoroughly, you can use a mixer at low speed.
3. It is better to take a cast-iron pan for frying potato pancakes, with a thick bottom. It must be generously greased with fat (vegetable oil), heated - and you can lay out the pancakes. Cook on both sides until a delicious golden brown crust appears.

Belarusian pancakes are good in quality hearty breakfast, it doesn't matter if he will be the beginning of a work day or will gather the whole family at the table late Sunday morning. It's great when, in addition to scalding hot pancakes, you add pickles, delicious circles homemade sausages or slices of fragrant bacon with pink meat veins. Real jam! And you can also eat meatballs 🙂

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Arriving in Budapest, I got from the ship to a ball - to a reception hosted by the Belarusian embassy.
The place where he was held was fabulous - the historical center, the Buda fortress, from which the city began. The restaurant was located in one of the courtyards.

There are plenty of such courtyards in the fortress!

For example, this one:

or like this:

The courtyard of the restaurant, where the reception was held, was, of course, large and solemnly decorated, but, unfortunately, it was inappropriate to take pictures there. Therefore - without a photo from the banquet.)))

And the conversation will be about potato pancakes ..

The embassy is a piece of the country, in this case Belarus. A large buffet table was being arranged. Besides Hungarian, Belarusian cuisine was, of course, presented. But how disgusting there were potato pancakes! .. They were accompanied by amazing sour cream, fresh dill ... And the pancakes themselves ... It was anything, but definitely not what was intended. Rubbery, sticky and completely bland….

And I promised Marina's husband, who respects them very much, that I would make others, real ones. I already knew where to get the recipe.

We have a friend, Natasha - who lives in Belarus. For a long time she has been collecting old Belarusian recipes, even grandmothers. That is why these recipes are valuable because they are passed on from mouth to mouth, from generation to generation. She posted everything she collected on her website: “Modern Belarusian cuisine, etc.”

The recipe itself.

Necessary:

• 1 kg. potatoes
• 1 large onion
• 2 eggs
• salt to taste
• vegetable oil for frying

We also need a potato grater or a food processor with a suitable attachment.

Preparation:
Three potatoes and onions on a fine grater. Add eggs, salt, mix. Thoroughly heat a frying pan with vegetable oil and fry our potato pancakes. It's that simple.
A few tips.

• Don't let the dough stand - it will darken and deteriorate appearance dranikov.
• Do not add flour to potato pancakes, the taste will deteriorate. Potato pancakes will be denser, more rubbery, but we don't need it. As a last resort, you can add a spoon without a heap of starch, but it's still better to do without it.
• Heat the pan well, otherwise the potato pancakes will absorb a lot of oil, which will significantly spoil the taste.

Serve with sour cream, milk, butter or machanka.

It was especially delicious to eat them with amazing cucumber salad that Marina made!

Cooking Belarusian potato pancakes.

Draniki is a popular Belarusian dish made from grated raw potatoes.

Delicious, delicate potato pancakes with a crispy crust are traditionally served with sour cream.

Real Belarusian potato pancakes are prepared without adding flour and eggs.

Ingredients

• Potatoes-1kg.
• Bulb onions-3 pcs.
• Freshly ground pepper.
• Salt.
• Vegetable oil.

STAGE 1

Peel the potatoes, wash and rub together with the onions on a fine grater (the addition of onions helps to preserve the light color of the potatoes and gives flavor to the finished pancakes).

STEP 2

Place the sieve on a bowl and fold the potato mass onto it so that the excess liquid is drained.

Put the squeezed potatoes back.

Stage 3

Then gently drain the liquid from the bowl.

Starch will remain at the bottom of the bowl.

STAGE 4

Add starch to the potato mass. Season with salt and pepper to taste. Let's mix.

STAGE 5

Preheat a frying pan with vegetable oil and spoon out the potato mass in the form of small cakes.

6 STAGE

Fry the pancakes over medium heat until golden brown, first on one side, then turn over and fry on the other.

Serve with sour cream.

BON APPETIT!

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